Yogurt is a popular food in many cultures, particularly in Western Asia and the Middle East.

What are some yogurt alternatives if you don’t have any on hand for the dish you wish to try? The top three choices are sour cream, cottage cheese, and butter milk.

Where is Yogurt From?

Yogurt was invented by Nomadic herders who carried milk in pouches on their journeys. Because the milk was near to their body temperature, the enzymes fermented, resulting in an edible diet that lasted longer because it interacted with the good bacteria.

Yogurt may be stored at room temperature for many hours, and the sugar in the milk converts into lactic acid, resulting in a thick and sour substance.

Yogurt has existed since 6000 B.C. Nowadays, you may purchase basic, sweetened, or fruity variants. Yogurt contains protein, calcium, phosphorus, and B vitamins. Because yogurt contains less lactose than milk, those with lactose sensitivity may digest it better.

Continue reading to learn more about several plain yogurt replacements that can do the trick in a pinch.

1. Sour Cream

When lactic acid-producing bacteria are put to dairy cream, a sour and thick combination that is popular in Eastern and Central European cuisines is formed. Sour cream is necessary in all kitchens for fast dips, thickening sauces with a deep and creamy bite, and making a creamy icing.

Sour cream is often used to decorate potatoes or soups before serving, but its consistency and taste enable it to tenderize baked items while providing a tangy feeling.

Sour cream comes in conventional, light (reduced fat), fat-free, and dairy-free varieties. Because it is often a high-fat product, altering the fat level alters the final result. Before using sour cream as a garnish or condiment, it should be swirled or drained.

Cooking with it should be done with caution since it curdles when exposed to high heat. However, it works nicely in baked products like biscuits, pancakes, cakes, muffins, cookies, and scones.

Sour cream is easily accessible, widely available, and affordable, making it a strong candidate to replace yogurt. The texture changes when frozen for up as six months. It is best used for cooking once it has thawed.

2. Buttermilk

Buttermilk, contrary to its name, has no butter and is lower in fat than ordinary milk. Buttermilk is a multipurpose product made from the churning of butter. It has a tangy taste and a creamy richness that may be utilized in savory or sweet dishes.

Its acid powers leavening ingredients in baked products such as baking powder and has a high calcium concentration. Make your own by combining one tablespoon of lemon juice or white vinegar with one cup of ordinary milk.

Making buttermilk is similar to making yogurt in that bacteria is put to pasteurized low-fat or skim milk and then fermented at a low temperature for 12-14 hours. Stabilizers and salt are added.

Buttermilk is formed when butter is churned, transforming the milk sugars into lactic acid.

Buttermilk is a good substitute for yogurt since it adds a tangy taste to your baked goods. Because of its acidity, buttermilk has a longer storage life than other dairy products. The milk is thicker but not as heavy as cream, and the sourness complements pancakes or biscuits well.

Not only that, but buttermilk gives baked products a rise and crumble and may be used to tenderize meats, thus it’s often included in fried chicken dishes.

Salad dressings, dips, pies, and cornbread are a few additional things you can prepare using buttermilk. Remember that it must be kept cold and curdles if heated too soon.

Another advantage of buttermilk is that it is widely accessible and safe to use two weeks beyond its expiration date.

3. Cottage Cheese

Cottage cheese has little curds and a somewhat salty flavor. It’s creamy and available in medium or big curd sizes.

Similar to Greek yogurt, cottage cheese is created by acidifying milk and separating it from the whey protein. The curds are then washed and salted. Immigrants are said to have introduced fresh cheesemaking to America, and cottage cheese was one of the earliest cheeses manufactured in the country.

Nonetheless, this alternative has 40-70% less calcium (because to the fact that it is eliminated when drained). Despite this, cottage cheese is a rich source of protein and riboflavin, which complements the health advantages of yogurt.

Because of its excellent nutritional content, babies often take it. It’s tasty and inexpensive, and it can be used in pancakes, biscuits, cheesecakes, and even ice cream.

4. Cream Cheese

Cream cheese is a light, fresh cheese with a sweet tang that is typically placed over bagels. It’s made from cow’s milk and cream and has a high fat level of roughly 33%.

It’s calorie-dense, rich, smooth, and milky. Cream cheese is a typical ingredient in baking and is available in low-fat and nonfat forms. Its neutral taste and fresh, creamy texture make it delicious on its own and a decent substitute for yogurt.

Some businesses beat cream cheese with air to make it more spreadable, while others add herbs, vegetables, fruit, or even smoked salmon to it.

Cream cheese is utilized in a variety of ways, including adding richness to carrot or red velvet cake icing. It also helps to make pastries light and fluffy. Cream cheese is ideal for no-bake cheesecakes since it eliminates the need to turn on the oven.

Cream cheese, like filled mushrooms or pie crust, lends structure and taste to savory meals as well as sweets. However, once opened, cream cheese has a limited shelf life.

Keep cream cheese refrigerated or frozen after purchase. It is readily accessible and reasonably priced.

5. Mayonnaise

Because of its creaminess, mayonnaise may be used in lieu of yogurt. Mayonnaise is created by combining an acid and a protein emulsion.

Vinegar (or lemon juice) and egg yolks are often utilized. Mayo is referred to as a dressing, and although it may be used in salad dressings, the most common partner for this savory condiment is sandwiches. It’s also delicious with tuna, crab, or pasta salad.

Because mayonnaise is made from two components that do not get along, it must be properly blended. As you mix steadily, one of the components is progressively introduced to the other. Mayo was invented in the 18th century when a cook ran out of milk and used oil instead, and voilà, mayo was born.

Although skilled chefs prefer to prepare their own using fresh eggs to reduce the danger of salmonella, it is now manufactured commercially and at every grocery shop. Fresh mayo should be used within three days and refrigerated, although store-bought mayo may be stored for up to six months after opening.

Related Questions

In this section, we’ll address some of the most frequently asked questions concerning yogurt substitutions.

Can I substitute yogurt for milk in baking?

Milk is crucial in baking because it softens baked items and adds moisture, which helps the product brown. Yogurt is thicker than milk, so you may use it instead, but add additional water to make it the same consistency.

Then, in a one-to-one ratio, replace it. To counteract the unfavorable tangy taste, add a dash of vanilla. Yogurt, like buttermilk, will enrich the pastry.

Can I use milk instead of yogurt in a smoothie?

Smoothies are fantastic for beginning the day or as an afternoon snack, and you may make a smoothie using milk instead of yogurt.

Two cups of a liquid base, such as milk, a dairy-free substitute, yogurt, fruit juice, or water, should be used to prepare a smoothie. To prevent damaging the blender, put the liquid before the fruit.

The greatest thing about smoothies is that you can customize the taste with liquid, fruit, or vegetable quantities, as well as any additional spices or additives like cocoa powder, vanilla, almonds, or oats!

What do vegans use instead of yogurt?

Vegans may make their own buttermilk by blending two to three tablespoons of lemon juice or vinegar with plain or unsweetened substitute milk, such as soy, rice, or oat. They may also use coconut cream for yogurt, however this choice is heavier in fat.

For heartier recipes, pureed tofu works similarly but lacks the tanginess of yogurt. Of course, dairy-free yogurt made from soy, coconut, almond, or cashew provides a healthier option.